brownie based strawberry cheesecake

Brownie-Based Strawberry Cheesecake

This is a summertime cheesecake dessert.   The Brownie is used for the base of this Strawberry Cheesecake instead of cookie crumbs. This Brownie-Based Strawberry Cheesecake is basically an unbaked cheesecake except the brownie. I have made the Brownie softer than the usual one which is hard and dense, it can be made a day before.  Usually a-day-old Brownie  tastes better than the freshly baked.  The fresh sweet strawberries and creamy cheesecake are layered on top of a rich chocolate Brownie.

The best time to make this Brownie-Based Strawberry Cheesecake is when the strawberries are  in the peak season.  Not only they are fresh and in a good condition but also the price is cheaper.  You can also do this with the frozen strawberries for the mashed one, but it will not be able to decorate the sides of the cheesecake.

Removing the cheesecake from the pan needs an extra care, place it in the room temperature about 30 minutes before serving then run a knife around the cheesecake and gently unfasten the ring.

Ingredients

BROWNIE LAYER:

  • ½  cup (60 grams) all-purpose flour
  • 4 ounces (112 grams) bittersweet chocolate, chopped
  • ½  cup (113 grams) unsalted butter, cut into pieces
  • ½  cup (100 grams) sugar
  • 2 tablespoons (12 grams) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¼  teaspoon salt
  • ¼  teaspoon baking powder

STRAWBERRY (for garnish and mashed):

  • 1pound (550 grams) fresh strawberries, washed and stemmed
  • ¼  cup (30 grams) confectioners' sugar
  • 2 envelopes unflavored gelatin
  • ½  cup cold water

CHEESECAKE LAYER:

  • 2 (8 ounce) packages (450 grams) cream cheese, softened
  • ½  cup (60 grams) confectioners' sugar
  • 1teaspoon vanilla extract
  • Mashed strawberries (see above)
  • ½  cup chilled heavy cream

Directions

BROWNIE LAYER

Set the oven to preheat at 350 degrees F (180 degrees C). Grease and flour a 9-inch springform pan bottom and about 1 and ½ inch up the sides.  You can also line the bottom of the pan with parchment paper.

Sieve flour, cocoa powder, salt and baking powder in a small bowl, set aside.

In a medium metal bowl, put together  the chopped chocolate and butter, then  place the bowl over a saucepan of simmering water or a double boiler, stir occasionally until smooth.  Remove the bowl from the saucepan, immediately add sugar and whisk until well blended. Let it cool about 10 or 15 minutes, this is to prevent the egg from cooks when whisked in.  After cooling whisk in the eggs, one at a time and vanilla followed by folding the flour mixture.  Pour the batter into the prepared pan and bake for 25 minutes, or until set.

Remove from oven, cool brownie while preparing strawberry slices and mash for the cheesecake layer.

STRAWBERRY

Reserve 6 whole pretty strawberries for garnish, cut the remaining into ¼-inch-thick slices.  Stand the large slices around inside edge over the prepared brownie pan set aside.  Mash the remaining slices and mix in the confectioners’ sugar.

Sprinkle the gelatin over ½ cup of cold water in a saucepan.  Allow it to sit for about 5 minutes and gently cook over low heat, stirring constantly until gelatin is dissolved do not boil otherwise will lose its efficacy.  Remove the saucepan from the heat.

CHEESECAKE LAYER

In a mixer bowl, beat the cream cheese with mixer on medium-low speed until evenly smooth, put confectioners' sugar, vanilla extract and mashed strawberry. Gradually mix in the gelatin mix well. Refrigerate until slightly thickened, about 10 minutes.

In a separate clean bowl, whip the chilled heavy cream to medium peaks.

Fold the whipped cream into strawberry cheese mixture, gently folding until just combined. Pour the cheese mixture into the prepared pan over the brownie. Tap the pan gently on the counter to eliminate air bubbles.  Cover with plastic wrap and refrigerate for 8 hours or 24 hours for the best result.

To serve, remove the ring and place it on a serving plate.  Cut the reserved strawberries in half to garnish. If you are not serving the cheesecake right away, it is best to keep in the pan and stored in the refrigerator. Before unlocking the spring form pan, run a knife around the edge of the cheesecake to loosen it.

 

 

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